Ingredients

Almost Everywhere
[Hibi (Philippine); Ebi (Indonesia); Ebi (Japan (fresh or dried)); Kung Haeng (Thai); Tom Kho (Viet)]

Dried Shrimp are used throughout Asia, Mexico, Central and South America, much of Africa and Louisiana in the US. In most cases they are ground to powder or soaked and mashed to paste for use in recipes, but they may simply be fried whole (often in Africa) and can be eaten as is as a snack (Louisiana). Those sold in Mexican markets can be quite large (3 inches or so) but smaller are more common. In Korean markets they are sold in a number of sizes, but none as large as the Mexican. The photo samples, from a Korean market, are up to about 2 inches, about midsize.

Burma
Burmese shrimp paste, Pazun Ngapi, is said by some sources to be much like the Thai, but a little softer. Other sources say it's more like the Malaysian. Well, Burma shares a long border with Thailand so I'd say Thai shrimp paste is suitable, but the Malaysian kind might also be used.

China
Hom ha / Hay koh is used in southern coastal China for stir fries, with vegetables (particularly Ong Choy) and pork, but not a lot elsewhere in China. It is ground smooth, darker, more pungent, less shrimpy and saltier than most shrimp sauces but not so dark and salty as the Malaysian. The photo sample is Koon Chun brand, made in Hong Kong and widely available in Southern California.

Indonesia
Terasi is made similar to Belacan (and may even be labeled "Belacan") but varies buy region of manufacture as to exact composition. Color ranges from reddish-purple to dark brown and it may be made of a mixture of shrimp, fish and vegetables. It is pressed into blocks, and as with Belacan it is roasted before use - wrapping in foil and holding over a burner flame until aromatic works well. It is also sometimes available as pre-roasted slices individually wrapped, as in the photo. This product can be kept at room temperature for many months if tightly wrapped and kept dry. You'll want it tightly wrapped in any case to confine the distinctive odor. It's best kept in a tightly capped jar.

Korea
Saeujeot is an important ingredient in Korean cuisine, these shrimp re whole and very salty but only mildly fermented so they have very much less flavor (and aroma) than the similar looking Malaysian Cincalok. Saeujeot is used as a general condiment and seasoning, sometimes in place of plain salt, and particularly in kimchi.

Malaysia
Cincalok (say chin-cha-lo) is a pinkish paste of whole tiny shrimp, salt and rice flour popular in Malaysia as a dipping sauce mixed with lime juice and shallots (Sambal Cincalok). It is also used in marinades for pork, as an ingredient in omelets and in steamed vegetable recipes. A required ingredient for Nonya cooking in Singapore, it's sold in glass bottles. It has a notably pungent aroma and taste, considered an acquired taste even by some Malaysians.

Malaysia
Petis Udang is a black shrimp paste with the consistency of molasses and made from fermented shrimp, salt, sugar and flour, similar to Chinese shrimp sauce. It is served as a condiment and added to soups.

Malaysia
Blachan is tiny shrimp mashed and fermented for a couple of months. It is then fried and pressed into cakes. When used, it is first roasted - wrapping in foil and holding over a burner flame until aromatic works well. This product can be kept at room temperature for many months if tightly wrapped and kept dry. You'll want it tightly wrapped in any case to confine the distinctive odor. I keep mine tightly sealed in a glass jar. I have also found this product "pre-roasted", consisting of 1/4 inch thick slices from the block individually wrapped.

Philippines
Bagoong Alamang (also spelled Bagoong Aramang) is tiny shrimp or krill salted, fermented dried and crushed into a paste. The pink version is as fermented, but the color may vary because it is enhanced with Red Dye #3, sometimes more than excessively.. The brown version, Bagoong Alamang Guisado, is the pink fried in oil with vinegar, salt, sugar, garlic and onions. Bagoong Guisado is made in regular, sweet and spicy versions. To be honest, the pink version dyes food such a horrid unappetizing color I recommend sacrificing authenticity and using shrimp paste from some other culture. All versions are also used as table condiments.

Thailand
Gkabpi, also spelled Kapi, is still made in fishing villages and collected by agents for packing companies. Basically it's just whole tiny shrimp salted and dried (larger shrimp will be fermented before drying). The packing company may add other ingredients, typically: soybean oil, garlic, salt, pepper, paprika oleoresin. It is often roasted before use - wrapping in foil and holding over a burner flame until aromatic works well.

Vegetarian
Vegetarian shrimp paste, often called Vegan Belacan is said to exist, and be made of fermented soybeans and salt. Just use Thai Yellow Bean Sauce which is easily available and made of fermented soybeans and salt.

Vietnam - Mam tom / Mam ruoc

Mam Ruoc / Mam Tom is made similarly to Thai Gkabpi but the process is a bit more complex and it ends up much darker and a more purple color. It's generally ground smooth and packed in jars or small tubs. Mam tom is the name in North Vietnam, Mam ruoc in Central and South Vietnam. The photo sample is made by Gia Minh in Saigon (yes I know it's Ho Chi Minh City now, but, like Leningrad, that will pass.